1. Wash the prawns, cut off the shrimp legs and shrimp silk
2. The prawns are cut from two-thirds, with fewer heads and more tails. Remove the prawn string and the prawn bag
3. Put an appropriate amount of oil in the frying spoon, heat up, add onion, ginger, garlic and shrimp head and stir-fry. After the shrimp turns red, add an appropriate amount of sugar, vinegar, cooking wine, salt, and a small amount of water. Simmer for ten minutes, turn off the heat when the juice is thick and set aside
4. The tail of the shrimp is separated from the back, connected to the abdomen, and has a tail.
5. Use a knife to cut the cross flower knife inside and pat it with the knife
6. Smash the shrimp and fatty meat into a puree with the back of a knife, add salt, monosodium glutamate, cooking wine, five-spice powder, and minced ginger and stir well
7. Mix the egg white with starch and make a paste, mix well, add to the meat puree, and stir well
8. Sprinkle some dry starch on the shrimp tails, squeeze a ball of the meat paste on the shrimp tails, sprinkle some white sesame seeds
9. When the oil in the pan is 50% hot, put the shrimp tails in the pan and fry them until golden brown. Remove
10. Put lettuce leaves in the middle of the plate, put the shrimp heads on top, and put the shrimp tails in a circle
11. Finished picture
12. Finished picture
13. Finished picture
Tips:Shrimp should be bought fresh, and the belly of the shrimp cannot be cut off.
